There are no rules for this recipe. Use vegetables you have on hand, according to the season: legumes, green beans, turnips, chard, tomatoes, etc. Vary the spices according to your preference: nutmeg, ginger, caraway, cinnamon, cloves, saffron, red pepper, etc.
If you do not have a traditional “tajine” dish, a pot or wok will work very well too.
- 2 potatoes
- 2 carrots
- 2 zucchini
- 1 cup celery
- 1 can chickpeas
- 1 onion
- 1 clove of garlic
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp turmeric
- 2 cups vegetable broth
- Heat the oil in a pot. Peel the garlic and onion, slice, and pour into the pot.
- Add the spices (paprika, coriander, and turmeric), salt, and pepper. Mix. Brown for a few minutes until the onion is tender. If necessary, fill the bottom of the pot with water.
- Wash, peel, and slice vegetables. Pour the carrots, potatoes, zucchini, and celery into the pot and mix with the spices.
- Add broth and bring to boil under cover. The broth should cover the vegetables for good cooking.
- When the broth boils, remove the lid and lower the heat. Simmer for 20 minutes.
- Add the chickpeas (already cooked), stir, and continue cooking for 15 minutes.